Creamy Tomato Pasta with Sausage

It’s got everything—tender pasta, crispy sausage, and a rich sauce that’ll have you licking the spoon.

Why We Love This Recipe

Pasta nights are always a win at our house and this super easy recipe takes it to the next level. The smoky Andouille sausage brings a ton of flavor and the creamy tomato sauce is made with just four ingredients, including Hiland Heavy Whipping Cream, which makes the sauce luscious and absolutely irresistible!

Ingredient Notes

Pasta: I use rigatoni, which is the perfect pasta shape for soaking up the creamy sauce. Penne would also work well!

Olive oil: A small drizzle is all you need to get the sausage nice and crispy.

Andouille sausage: The star of the show! Its smoky, spicy flavor sets the tone for the whole dish. Feel free to swap it out for kielbasa or another smoked sausage if needed.

Fire-roasted tomatoes: These add a subtle smokiness and sweetness to the sauce. Regular canned tomatoes can work, but the fire-roasted ones really elevate the dish.

Smoked paprika: A pinch of this adds an extra layer of smoky depth to the sauce. If you don’t have smoked paprika, regular paprika or even a dash of cayenne can work.

Hiland Heavy Whipping Cream: This is what makes the sauce rich and luscious.

Parmesan cheese: The salty kick from Parmesan ties everything together beautifully. Freshly grated is best, but pre-grated will do in a pinch.

Step by Step Instructions

1. Boil the pasta: Start by bringing a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until it’s perfectly al dente. Drain it, but don’t rinse—you want all that starchy goodness to help the sauce stick.
2. Crisp up the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook until both sides are golden brown and crispy. The goal here is to build flavor and texture. Once done, transfer the sausage to a plate and set aside.
3. Make the sauce: Lower the heat to medium-low and, in the same skillet, stir together the fire-roasted tomatoes, smoked paprika, and heavy cream. Let it simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
4. Stir in the cheese: Add the grated Parmesan cheese to the sauce and stir until it’s fully melted and incorporated. Taste and adjust with kosher salt as needed. Remember, the sausage and Parmesan are already salty, so go easy.
5. Combine everything: Return the cooked sausage to the skillet, then add the drained rigatoni. Toss everything together so the pasta is evenly coated in the creamy, smoky sauce. Let it cook for an additional minute or two to warm everything through.

Expert Tips and Tricks

• Don’t skip the browning. Getting the sausage nice and crispy adds so much flavor and texture to the dish.
• Save some pasta water. If your sauce feels too thick, a splash of starchy pasta water will loosen it up perfectly.
• Use fresh Parmesan. Pre-grated cheese often has anti-caking agents that can make your sauce less smooth. Grate your own for the best results.

Make Ahead and Storage Instructions

This dish is best enjoyed fresh, but leftovers are just as delicious. Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to bring the sauce back to life.

Serving Ideas

• A side of garlic bread for dipping in that creamy sauce
• A crisp green salad with a tangy vinaigrette to balance the richness
• Steamed or roasted vegetables like broccoli or asparagus for a nutritious side

For more delicious recipes, visit Hiland Dairy’s recipe page.